A little summer kitchen magic! Jam Making… that’s what the members of SLPS did for their July full moon, known as the Buck moon when young buck’s antlers grow and come in, on Saturday, July 17, 2016.
The apricots and Oregon grapes used for the jam mix had come from the Society’s own back yard. The apricots and grapes were processed and heated with lemon juice and pectin. Sugar was added and a roiling boil achieved. The jars and lids were heated in a water bath to prevent bursting from the heat differential. The jars were filled and set upside to seal the lids while they cooled. After 5 hours, the society output 23 mason jars of apricot Oregon grape jam! The taste is sweet yet wild. Delicious!
July 2016 Full Buck Moon Ritual, jam making-Stesha Bowden (l) and Shy Fox cutting apricots, Saturday, July 17, 2016, Salt Lake City, UT
July 2016 Full Buk Moon Ritual, jam making-Oregon grapes, Saturday, July 17, 2016, Salt Lake City, UT
July 2016 Full Buck Moon Ritual, jam making-apricots and Oregon grapes processed, Saturday, July 17, 2016, Salt Lake City, UT
July 2016 Full Buck Moon Ritual, jam making-cooking apricot and Oregon grape jam mix and bathing jars, Saturday, July 17, 2016, Salt Lake City, UT
July 2016 Full Buck Moon Ritual, jam making-Muad’Dib stirring jam mix, Saturday, July 17, 2016, Salt Lake City, UT
July 2016 Full Buck Moon Ritual, jam making-set up, Saturday, July 17, 2016, Salt Lake City, UT
July 2016 Full Buck Moon Ritual, jam making-filling jam jar, Saturday, July 17, 2016, Salt Lake City, UT
July 2016 Full Buck Moon Ritual, jam making-jam jars sealing and cooling, Saturday, July 17, 2016, Salt Lake City, UT
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